Search found 2222 matches
- Mon Mar 21, 2022 10:58
- Forum: Dry Cured Meats and Sausages
- Topic: Fermentation hot spots
- Replies: 7
- Views: 5113
Re: Fermentation hot spots
You should post a picture.
- Fri Mar 18, 2022 14:46
- Forum: Dry Cured Meats and Sausages
- Topic: Too low pH after stuffing before fermentation
- Replies: 17
- Views: 8659
Re: Too low pH after stuffing before fermentation
No. Fermentation does not happen that rapidly....especially at 40-45 f
- Thu Mar 17, 2022 18:15
- Forum: School of Domestic Meat Processing
- Topic: Question about odd casings
- Replies: 7
- Views: 18450
Re: Question about odd casings
Were they salted or fresh?
- Tue Mar 15, 2022 15:44
- Forum: Offal products
- Topic: Frozen pork liver- can I make liver sausage/pate
- Replies: 2
- Views: 8540
Re: Frozen pork liver- can I make liver sausage/pate
No problem whatsoever Ken.
- Sat Feb 26, 2022 13:49
- Forum: Dry Cured Meats and Sausages
- Topic: Too low pH after stuffing before fermentation
- Replies: 17
- Views: 8659
Re: Too low pH after stuffing before fermentation
Welcome to the Forum!
Its not likely that the Ph drop was from fermentation but from the ingredients added. Did your recipe include Wine? In any case your chorizo should be fine just keep monitoring the Ph untill the desired level is reached.
Its not likely that the Ph drop was from fermentation but from the ingredients added. Did your recipe include Wine? In any case your chorizo should be fine just keep monitoring the Ph untill the desired level is reached.
- Thu Jan 13, 2022 12:37
- Forum: For beginners
- Topic: Kielbasa - Emulsion Problems
- Replies: 8
- Views: 24074
Re: Kielbasa - Emulsion Problems
Are you using your kitchen oven? If so it is not uncommon for the temp to vary +-30 degrees, you may be overcooking them. As long as you are not smoking them I would switch to poaching.
Reading this topic will also help you - http://wedlinydomowe.pl/en/viewtopic.ph ... lsion+tips
Reading this topic will also help you - http://wedlinydomowe.pl/en/viewtopic.ph ... lsion+tips
- Mon Nov 08, 2021 14:40
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 160615
Re: Sauerkraut (Home Made)
Wow Stefan are you sure you made enough?
- Wed Oct 06, 2021 12:38
- Forum: For beginners
- Topic: Pickle loaf
- Replies: 2
- Views: 4258
Re: Pickle loaf
Rick-
You can use any of the Mortadella or Bologna recipes and just substitute in the pickles. Pimentos are usually also in Pickle loaf.
https://www.meatsandsausages.com/sausag ... la-bologna
viewtopic.php?f=9&t=5512&hilit=mortadella&start=15
You can use any of the Mortadella or Bologna recipes and just substitute in the pickles. Pimentos are usually also in Pickle loaf.
https://www.meatsandsausages.com/sausag ... la-bologna
viewtopic.php?f=9&t=5512&hilit=mortadella&start=15
- Thu Aug 26, 2021 12:56
- Forum: Smoked pork products
- Topic: Ham
- Replies: 3
- Views: 4744
Re: Ham
The salt and cure % are fine for a dry (equilibrium) cure but sounds too weak for a brine cure. Hard call to make.
https://www.meatsandsausages.com/hams-o ... ked-smoked
https://www.meatsandsausages.com/hams-o ... ked-smoked
- Tue Aug 24, 2021 16:36
- Forum: Sausages
- Topic: Kielbasa Grillowa - Polish Style Grilling Sausage
- Replies: 3
- Views: 2731
Re: Kielbasa Grillowa - Polish Style Grilling Sausage
Looks tasty. Have you tried it in patty form?
- Tue Aug 24, 2021 16:32
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 550616
Re: WD Daily Chat - Talk about anything You Like
No its a party boat out of Rhode Island. Great fishing platform for the kids. The Black Seabass are a ball to catch and excellent table fare.
- Mon Aug 23, 2021 11:44
- Forum: Other products
- Topic: Pickles!
- Replies: 38
- Views: 42871
Re:
Room temp start and then refrigerated to slow fermentation. They are best if consumed in the first 3-6 days, after that they start to get soft. Recipe: Whole process for making cucumbers in brine is very simple - 1.5 table spoon of salt (not jodonized)per 1 liter of water plus dill, garlic, piece of...
- Sat Aug 21, 2021 15:53
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 550616
Re: WD Daily Chat - Talk about anything You Like
You guys really need to catch two at once......... Its Grandchild's play
- Sat Aug 21, 2021 14:55
- Forum: Dry Cured Meats and Sausages
- Topic: sinewy coppa
- Replies: 9
- Views: 6341
- Mon Aug 16, 2021 13:36
- Forum: Sausages
- Topic: A sausage weekend in the heat wave
- Replies: 7
- Views: 1973
Re: A sausage weekend in the heat wave
Wow that's a long day!